Nutritional Characteristics, Glycaemic Index and Blood Glucose Lowering Property of Gluten-Free Composite Flour from Wheat (Triticum aestivum), Soybean (Glycine max), Oat-Bran (Avena sativa) and Rice-Bran (Oryza sativa)

Nutritional Characteristics, Glycaemic Index and Blood Glucose Lowering Property of Gluten-Free Composite Flour from Wheat (Triticum aestivum), Soybean (Glycine max), Oat-Bran (Avena sativa) and Rice-Bran (Oryza sativa)

Diabetes mellitus (DM) is a chronic metabolic disorder characterized by increased blood glucose levels due to either lack of insulin production or inefficient as in the activity of insulin. Hence, this study aimed to produce and evaluate nutritional quality, glycaemic index, carbohydrate hydrolyzing...

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Bibliographic Details
Main Authors: Oluwole Steve Ijarotimi, Damilola Alex Fakayejo, Timilehin David Oluwajuyitan
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Applied Food Research
Subjects:
Gluten free wheat
Low glycemic index foods
Antihyperglycaemia activity
Nutritional characteristics
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502221000226

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http://www.sciencedirect.com/science/article/pii/S2772502221000226

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